This just kind of seemed like a Sunday recipe.
For one, it’s SO easy. Just throw everything in and go. No peeling tomatoes, no chopping and no splatters all over your stove. Then there is the fact that your house is gonna smell like an old Italian lady’s all day long.
It’s so good.
To be honest, I am not the biggest tomato sauce person.
I like it in lasagna, or when used as dipping sauce or sometimes even on sandwiches, but not normally with pasta. When I was a kid I always just choose pasta with butter and passed on the sauce. Of course this could have been my mother subconsciously influencing my decision. She apparently grew up on noodles and butter and still loves them to this day. Asher has decided to follow in her footsteps.
You want to know something funny though?
I have always been a good eater and am willing to try pretty much anything, but my brothers are a different story, especially Kai. To this day the kid has still never eaten a single piece of fruit and the only vegetables that have ever passed through his lips are tomatoes – and they’ve been in the form of pizza, pasta or ketchup. Oh and corn, he does love corn.
He is going to be eighteen in November and never a single fruit. Unless you count those sugary artificial fruit drinks, he loves those. Oh and remember these zucchini crusted chicken fingers? He did eat those, but he never knew he was eating zucchini.
Muhahaha (as I rub my hands together in an evil way)!
When we were younger he would always go for the red stuff and I would go for the butter. I think it is because I do not really enjoy warm tomatoes or maybe we just bought the cheapy sauce. Ok, we definitely bought the cheapy sauce. I just think it is funny, well not funny, more like ironic, that the vegetable, fruit hating kid went for the color and me, the kid who would munch on broccoli and carrots after school, went for the butter.
Such a funny story, right? Yeah, no. I am stopping.
I admit that when I set out to make this pasta sauce I had another dish in mind (oh, it’s coming), but it turned out so rich and delicious that I actually ended up serving some of it over pasta for dinner. The brown butter adds so much flavor and richness and when paired with the tomatoes it’s perfect.
I added some jalapeño pepper because I like a little kick, but that part is up to you. I also love adding some parmesan cheese right at the end, I highly recommend doing that part.
Crockpot Brown Butter Marinara Sauce
- 2 (28 ounce) cans whole peeled, san marzano tomatoes
- 3/4 cup oil packed sun-dried tomatoes draind of the oil
- 1 sweet onion ends chopped off, peeled and sliced half
- 4 cloves garlic skin removed and crushed
- 6-8 pickled jalapeños (optional but it gives it just a a little kick)
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper or less
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 6 tablespoon butter
- 2-4 tablespoon fresh parmesan cheese optional
- fresh basil sliced
Add the tomatoes, onions, garlic, jalapeños (if using), basil, parsley, oregano, thyme, crushed red pepper, salt and pepper and 1 tablespoon butter to the bowl of a crockpot. Cover and cook on low for 7 to 8 hours (or 3-4 hours on high) stirring once or twice if possible. After 8 hours remove the onion if you wish (I do, but some people love it left in). Use the back of a spoon or a potato masher to break down the tomatoes. If you like a smooth sauce use an immersion blender to puree the sauce or transfer to a blender or food processor and then return the sauce to the crockpot, leaving the lid off.
In a heavy-bottomed sauce pan add the remaining butter, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and stir into the sauce. Taste and season with salt and pepper to your liking. If desired stir in the parmesan cheese and fresh basil.
If the sauce seems too thin allow it to cook 30 minutes longer with the lid off.
Told you it was good.